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Healthy Sourdough Stuffing

Prep Time 25 mins
Cook Time 30 mins
Servings 10 people


  • 2 Loaves Sourdough Bread
  • 1/2 Cup Butter
  • 1 Cup Onion chopped
  • 1 Cup Celery Chopped
  • 1-2 tbsp Poultry Seasoning
  • 1 pinch Pepper
  • 3 Cups Bone Broth


  • Make your sourdough bread as you normally would. Once sourdough bread is made, cut into slices about one inch thick.
  • You will need to toast your bread. You can do one of two things: You can leave it out overnight to let the bread harden a bit or if you are crunched for time you can put it in the oven for 5-10 minutes at 350 degrees.
  • While bread is toasting, heat up a cast iron pan. Once pan is heated, add butter into pan to melt.
  • While butter is melting, chop up celery and onions.m Place celery and onions in the pan once the butter is melted. Sauté for about 10 minutes.
  • Pull bread out of the oven but leave the oven on. Once it has cooled down, pull apart into bite size pieces and place it into a large bowl.
  • Pour poultry seasoning and pepper over bread and use your hands to really work the seasoning into the bread. Your hands are your greatest tool!
  • Pour in the onion, celery, and butter mixture into the bowl of bread. Stir around with a wooden spoon until fully mixed.
  • Pour in the Bone Broth slowly. Mix with a wooden spoon (or your hands) until all the bone broth is absorbed and all the bread is damp.
  • Place back into the cast iron skillet. Place into the oven for about 25-30 minutes.
  • Serve as a side with a scoop of gravy on top of it!